Sunday, 23 February 2014

There have been a few chickpea flour recipes popping up in my kitchen of late. The nutty flavour makes a refreshing change to regular flour and cutting down on wheat is always a plus point in my book.

This Italian flatbread-pancake hybrid is traditionally baked in an open oven, like a pizza, but unless you happen to have an open oven at home ~ I don't ~ I'd recommend cooking these in a frying pan on the hob.

Rosemary and olive oil give farinata its lovely flavour, a real taste of the mediterranean!


Makes 4-5 large pancakes

4 tbsp olive oil
1 crushed garlic clove
1 sprig of rosemary
150g chickpea flour (also called gram flour)
1/2 tsp salt
Black pepper
250ml water

1. Heat the garlic and leaves from the rosemary in the olive oil until the garlic is sizzling
2. Take the pan off the heat and leave to infuse for a short while
3. Combine the chickpea flour, salt & pepper in a large bowl
4. Stir in the infused oil and a little of the water. Combine, adding the remaining water until the mixture reaches the consistency of a thick batter
5. Heat some olive oil in a frying pan, then spoon in enough batter to coat the bottom of the pan
6. Cook as you would a pancake, flipping once the top surface has set and is golden brown in patches

Serve warm from the pan as a snack or accompaniment to a main meal. Delicious with sliced tomatoes!

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